Diabetes and Diet

Diabetes occurs in two types:

-Type I or insulin-dependent diabetes

-Type II or non-insulin dependent (insulin-resistant) diabetes

Although diabetic diets vary depending on the individual’s specific diagnosis and needs, diabetic diets promote normal blood glucose levels, help normalize blood pressure, cholesterol, HDL, LDL, triglycerides and hemoglobin A1C (a diabetes marker).

A typical diabetic diet contains:

45-55% complex carbohydrates

15-20% protein

25-35% fat

Depending on total calories, a DAILY DIET for diabetes control would contain:

-2 to 3 fruit servings

-3 to 5 vegetable servings

-1 to 2 dairy servings (low-fat milk, low-fat yogurt)

-2-3 servings of lean protein (like fish, chicken,

turkey, lean meats; tofu/soy burgers, eggs)

-3 to 6 servings whole grain, complex starches

(like whole grain cereals, multi-grain bread, brown rice)

-1-3 teaspoons of healthy oils, like olive or canola oil

FOODS to AVOID: sugars, syrups, hard candy, chocolate, sugar-sweetened desserts, sugar-sweetened carbonated beverages, jams, jellies, juice drinks

LIMIT: processed white flour products

Since diabetes requires long-term life-style change, it is recommended that you contact one of our nutritionists for consultation. The nutritionists will help you devise a plan that is tailored to your individual medical condition and personal and lifestyle needs.

For more information, visit the WeLL Page and/or contact Wendy Midgley, MEd, RD,

LDN at 617-738-6394 or email her at wmidgley@bidmc.harvard.edu